Rosella Cordial
Place washed rosella fruit into the biggest stainless steel saucepan to two-thirds full. Cover with water and bring to the boil. Simmer gently until soft and the red colour has faded from the calyx.
Strain through a sieve, throw away the fruit (i.e. compost) and measure the remaining liquid. Add the liquid back to the saucepan and add a cup of sugar to every cup of liquid (1 litre of juice = 1 kilo of sugar). Heat gently until all the sugar is dissolved, stirring often. Once the sugar is dissolved bring to the boil for one minute.
Take off the heat; add the strained juice of lemons (depending on availability and to taste – perhaps add up to 10 lemons to 3 litres of cordial) then stir in 2 tablespoons of citric acid. Bring back very briefly to the boil. Bottle into clean, dry bottles and seal while still hot. This keeps at least for a year.
Rosella Vinaigrette No 1
Blanch the rosella leaves. Make a light sugar syrup reduction. Add leaves to syrup then add extra virgin olive oil and vinegar. Bottle.
Rosella Vinaigrette No 2
To make the vinaigrette, boil the 10g rosellas, 40mL red wine vinegar, 20grams castor sugar and 20mL water and reduce by half. Allow to cool before adding 50m mL extra virgin olive oil and seasoning to taste. Use immediately. Great with fish and chicken.
Rosella Chutney
500 grams rosellas (shelled)
500 grams cooking apples
500 grams onions
2 large chillies
All chopped finely
Cover with 2 + 1/2 cups vinegar
1/2 cup worstershire sauce
Add a handful of raisins
1 tsp pepper
1 Tbs salt
1 dessert spoon allspice & a few cloves crushed
Boil for 10 minutes
Add 600-700 grams sugar (depending on taste and desired texture)
Boil 1 hour stirring continuously.
Cool then bottle, or use immediately.
Rosella Flower Ice Cream
300 g Rosella flowers
250 g Water
300 g Sugar
8 Egg yolks
500 ml Milk
750 ml Cream
Boil the rosella flowers in water for 10 minutes, reserve 10 flowers. Whisk the sugar and egg yolks together. Add milk and cook over a double boiler until light ribbons form. Add the rosella flowers. Cool then add cream that has been beaten to form soft peaks. Churn in an ice-cream maker.
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ROSELLA CORDIAL – No 2 (serves 60)
Ingredients
- rosellas – 2/3 fill your largest stainless steel saucepan or boiler
- sugar – 1 kilo per litre strained juice
- lemons – 3 per litre cordial (approx)
- citric acid – 1 tablespoon per 1 1/2 litres cordial
Preparation method
- Harvest a large quantity of rosellas, to fill your biggest stainless steel saucepan about two-thirds full. Wash well. Cover the fruit, seeds and all, with water and bring to the boil. Simmer gently until soft, and the red colour has faded from the calyx. Strain through a sieve, throw away the fruit and measure the liquid.
- Add the liquid back to the saucepan and add a cup of sugar to every cup of liquid (1 litre of juice = 1 kilo of sugar). Heat gently until all the sugar is dissolved, stirring often. Once the sugar is dissolved bring to the boil for one minute.
- Take off the heat; add the strained juice of lemons (depending on availability and to taste, approximately 9 lemons to 3 litres of cordial) then stir in citric acid. Bring back very briefly to the boil. Bottle into clean, dry bottles and seal while still hot.
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